Directions

• Let’s start with the dough because it needs roughly 30 mins to rest. Add 250g plain flour and 1 teaspoon of salt in a big container. Slowly pour in warm water while stirring the mix by adding the water in 3 separate gos. By the end of it, your dough should be forming into one big chunk like this.
• Knead it for a few minutes. The surface won’t look very smooth but that’s ok. Cover it with a lid or cling film and let it rest for 15 mins.
• While our dough is resting, let’s start working on our filling together! Take our lovely 10% fat minced pork out and in a big container.
  
• Put one cup of water in a small pot. Add 1 spring onion, 1 glove of garlic, 1g of Sichuan peppercorns (optional), 2 slices of ginger, and 2 pieces of bay leaves.
• Bring it to a boil for 2 mins, and pour the liquid into a small bowl to cool (we only need 20g of this).
• Cut the half of the Chinese leaf and the leek into small slices.
• Now, my mom does this part manually, but I just don’t have that upper body strength (or the patience for that matter) to chop the veggies. So I have resorted to the easy way…
• So if you do it manually, make sure your veggies are chopped into tiny pieces, as this will allow you a relatively easy wrapping process when you make the Xianbing later, and give the final product a more consistent texture. This is what it looks like with my food processor.
• Now we have our finely processed (chopped) veggies, we need to squeeze all the juice out. You could use a cheesecloth for this part but I don’t have any at home so it’s the bare-handed style for me.
• Here it would be a good time to check the boiled juice that has been sitting quietly on the side. If it has cooled down (otherwise, sit the container in cold water to help with the process), add it to your minced meat in three separate gos. Beat the meat vigorously in between.
• Add 2 teaspoons of Shaoxing cooking wine, 1 teaspoon of dark soy, 1 teaspoon of light soy, 1 teaspoon of sesame oil, and 1 teaspoon of white pepper powder into the mix. Beat vigorously for 3-4 mins. By the end of the process, the meat should have absorbed all the liquid in there. Now we add 1 egg, and the finely chopped strained Chinese leaf and leek. Mix it well and set it aside.
• Knead the dough again, this time you should see a very smooth surface. Cover again let it sit for another 15 mins.
• Bring the well-rested dough out, spread some flour on your working surface. Sort your dough into roughly 2.5cm x 2.5cm mini doughs, round them up in your palm, and flatten them on your working surface.
• Use your rolling pin to roll your mini doughs into a flat round shaped piece. You can see the technique I use in this video. The key is to roll and stretch out the edge while doing so. Layer these skins up with flour in between so they don’t stick.
• Add one teaspoon of salt in your filling mix, stir well. Put the filling in the center area of your wrap. You can see the technique I use in this video. You can add as much as you are comfortable with, I used to only be able to wrap a tiny bit of filling in each of my Xianbing when I first started learning to make them. Remember to avoid the edge, otherwise, it would be hard to close up.
• Now you can start warming up your frying pan with medium-high heat, and spray a bit of oil on the surface when it is warmed up.
• Place your Xianbing in the hot pan, spread them a bit further your fingers gently (careful not to burn yourself),  cover with a lid, let them cook for 4 mins.
• Open the lids, check the bottom of your Xianbing, they should be nicely browned at this point.
• Spray a bit more oil on the top of your Xianbing, turn them around and let them cook for another 3-4 mins. Check the meat is thoroughly cooked.
• Lin’s Special Dipping Sauce
• As a northern Chinese, I absolutely adore Xianbing, especially with a good dipping sauce (goes for Dumplings and Baozi too)!
  
  Mix together 3 cloves of garlic minced, 1 teaspoon of Chinese chili sauce (Laoganma), 1 tablespoon of sesame oil, and 2 tablespoons of Chinese dark rice vinegar in a bowl.
• Mix well and enjoy the heavenly taste! YUM!